MUSASHI JAPANESE RESTAURANT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed substantial dark residue inside ice machine. PIC states they will clean today and not serve ice in mean time. (-0)

REPEAT. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed fried chicken and shrimp on TPHC without time labels. CDI- Both items reheated above 165F at flattop and labeled for time. (-1.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one in use cutting board with severe scoring, no longer cleanable. CDI- PIC voluntarily disposes worn board. (-0) 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed produce stored inside standard plastic grocery bags inside WIC. EHS advised PIC these are not washable or approved food contact surfaces. (-0.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant food debris accumulation on top racks inside WIC. Deep clean needed. (-0.5)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D plan onsite. CDI- EHS provided county version. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by trash can at side entrance to kitchen. CDI- Trash can moved to side. EHS advises reconfiguring equipment so there is space for the trash can, or adding a smaller trash can beneath hand sink. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean on wall rack above 3 comp sink with visible food debris. CDI- PIC reports that those dishes are not used and are in the process of being removed from the premises. Dishes were returned to ware-washing; remove unused dishes at earliest opportunity. Dishes stored onsite must be clean to sight and touch. (-0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked meatballs without date mark inside WIC. CDI- EHS verifies with PIC/Head Chef when meatballs were prepared. PIC labels meatballs with prep date of yesterday, 1/22. (-1.5)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed shredded lettuce at back prep counter on TPHC without being marked for time. CDI-PIC labels items to reflect when it left the WIC. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written method of verifying food handlers are trained on the EHP. EHS notes policy poster is present and up to date. CDI- EHS attaches version of form for employees to sign. Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement (-1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food splatter on inside of microwave at cookline. Clean at least every 24 hours. (-1.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor and mat in WIC soiled by dirt and various debris, in need of cleaning. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions on dry storage rack with usable goods for establishment. EHS advises PIC to use a bin and establish an area separate from food prep and storage. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed garbage can with container lid on top blocking hand sink. CDI-garbage can moved

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fried shrimp/fried soft shell crab in sushi area with no date marks. Sushi chef said they were fried on-site. CDI-items dated marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed lettuce and egg both on counter supposed to be TPHC. TPHC documentation not found, no time recorded. CDI-egg discarded. Emailing TPHC template. Verification Required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed sushi chef preparing sushi rolls without gloves. CDI-all sushi rolls discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hat/hair net on PIC who was handling food

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoops handle down in ice at beverage station. CDI-handle removed

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster doors open, and with a broken drain plug. Have new drain plug installed or dumpster replaced. Keep lids/doors closed. Clean trash on ground around dumpster

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container holding bottle of medication on to-go trays. CDI-medication moved

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed empty Red Bull can in prep sink. CDI-removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed miso paste on counter at room temp, rice in bagged portions >41F. See chart. CDI-items voluntarily discarded. Miso paste had packaging saying to keep refrigerated (not refrigerated after opening). Discussion with sushi PIC to add cold water to the ice to get the pan of eel submerged in ice to the level of the food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several containers of TCS food not date marked. Verification Required For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice cooker, with rice on floor. CDI-moved to shelf

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hat/hair net on PIC who was handling food

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed sponges in 3-comp sink and prep sink. PIC stated they use them to scrub sinks. Sponges can be used to get off grime, cannot be used to W/R/S sinks.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed quat test strips expired several years ago. Verification required

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no backflow preventers at mop sink, need one for each faucet. Verification Required.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered garbage can in women’s bathroom.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster lid open, and with a broken drain plug. Have new drain plug installed or dumpster replaced. Keep lids/doors closed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas of floor need scrubbing of built-up grime.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw animal food stored over water and raw chicken stored over raw beef in walk in cooler. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation\

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed tempura shrimp and sweet potato held on counter below 135 degrees F. CDI, items reheated to greater than 165 degrees F. TPHC provided and completed during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed container of butane fuel stored over clean equipment. CDI, item relocated for proper storage.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over cooked clam meat. Observed raw chicken stored over raw pork in walk in cooler. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw tuna cold held at 53 degrees F. Observed egg cold held at 48 degrees F. Observed crab cold held at 45 degrees F in sushi case. Sushi case had ambient air temperature of 50 degrees F. Vr needed to ensure calibration of sushi case. Items placed on TPHC today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked pork with date of preparation of 11/29. CDI, pork voluntarily discarded. Improvement made since previous inspection. Points not escalated today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed sushi case not maintaining TCS foods at required temperature. See temperature observation chart. Sushi case had ambient air temperature of 50 degrees F .

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled equipment and then proceed to handle clean equipment. Observed employee washing hands at 3 compartment sink and turn faucet off with bare hands before proceeding to task. CDI, employee rehashed hands at hand washing sink.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs in restrooms. CDI, signage provided to operator.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken, pork and beef cold held at 43 degrees F in walk in cooler. CDI, foods between 42-25 degrees F cooked RTE were held 4 days voluntarily discarded. Observed beef and raw pork cold held at 44-45 degrees F in low reach in. CDI, foods voluntarily discarded. Operator adjusted thermostat and contacted refrigeration company during inspection and are scheduled to arrive within the hour. Visit needed to ensure long term compliance and calibration of walk in cooler and low reach in. Low reach in had ambient air temperature of 43 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cut Tomatoe container not date marked, cooked meat container not date marked in low reach in refrigerator and cooked beef not date marked. CDI ,foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed walk in cooler and low reach in maintaining TCS foods between 43-45 degrees F. Follow up required.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing from dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw meats stored comingled inside of walk in cooler. CDI- Foods were reogranized according to allow proper separation.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential bug spray. Ensure that food establishment is using only pest spray in accordance to manufacturer’s label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently prepared foods inside of sushi case wrapped tightly with plastic wrap. Ensure that air flow is provided around recently prepared foods to allow foods to cool at a faster rate. CDI- Sushi items recently prepared was moved to reach in cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. When foods are placed in secondary bulk containers, ensure that bulk containers are labeled with the common name of the contents inside if the food is not easily discernible such as flour, salt, and sugar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice cooker stored on the ground. Rice cooker was placed on shelf during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles making contact with food in items such as squid salad and flour. Scoop handles were removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stored dishes in a manner that allows them to properly air dry. Observed dishes left wet stacked.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some parts of the wall damaged beside can wash. Repair as needed to meet smooth and easily cleanable ruling 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed build up left attached to floors around the sides of equipment and walls in some areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some metal pans and plastic containers with build up left attached. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed foods stored inside of the sushi cases above 41F threshold. CDI-Foods were moved to sushi cooler to cool below temperature threshold.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed foods inside reach in units that person in charge told were prepared days before and earlier this week without date marking present. Foods prepared yesterday were labeled with date. Foods prepared days prior were discarded during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently prepared foods inside of sushi case wrapped tightly with plastic wrap. Ensure that air flow is provided around recently prepared foods to allow foods to cool at a faster rate. CDI- Sushi items recently prepared was moved to reach in cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. When foods are placed in secondary bulk containers, ensure that bulk containers are labeled with the common name of the contents inside if the food is not easily discernible such as flour, salt, and sugar.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels present stored inside of sushi case. Ensure that vegetables are being washed before use. CDI- Avocados were moved to back to be washed before use.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles making contact with food in items such as squid salad and flour. Scoop handles were removed during the inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some parts of the wall damaged and in need of repair. Repair as needed to meet smooth and easily cleanable ruling 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed build up left attached to floors around the sides of equipment and walls in some areas.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can and plastic bin blocking hand sink. CDI-items were removed from in front of the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad in small reach in that was above 41F. CDI-pasta salad was moved to two door reach in to rapidly cool down. Observed shrimp in sushi station that was above 41F. CDI-shrimp was moved to reach in to rapidly cool down. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces being held on the floor in the sushi area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on handles of reach in coolers. Inside of reach in coolers also contained buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce being held in a melted ice bath. Temperature of lettuce was above 41F. CDI-more ice was added and lettuce was moved to the WIC to quickly cool down. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hamburgers, pasta salad, and eel in the reach in cooler not properly date marked. PIC stated that foods were used yesterday for dinner. CDI-hamburgers were discarded. Pasta salad and eel were properly dated. EHS spoke with PIC about properly date marking foods for 7 days once they are prepped or made. REPEAT

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no hot water thermometer on site during inspection. REPEAT. VR to be done by 03-21-2022.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No procedures on site. CDI- Procedures given.

2-301.15 Only wash hands in handwashing sink. -PF Server washed hands in prep sink. Only wash hands in handsink. CDI- Re washed hands.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw beef in reach in cooler. CDI- Order re arranged.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Facility is par cooking pork. Cannot par cooked unless there is approved procedures. Facility will cease par cooking pork. CDI- Pork discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Spinach and lettuce in ice bath recorded above 41F (see chart). CDI- Placed on TPHC. Recommend TPHC instead of ice bath.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Duck and pork prepped on Sunday but not dated. CDI- Dated. REPEAT.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No hot water thermometer on site. Acquire. No points deducted because of new code

3-302.11(A) Separate the different types of raw animal foods. -P. Observed inside walk-in cooler raw chicken stored above raw beef. CDI: storage order was corrected. Observed inside 2-dr low boy cooler raw chicken stored above pork and beef. CDI: storage order was corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed strainer and grater stored with food debris remaining. CDI: grater was rewashed and strainer was discarded due to high level of build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed breaded shrimp sitting out at cook area at 74F. PIC stated that he had just finished breading shrimp. CDI: moved to the WIC. Observed cut lettuce on ice at drainboard of 3-comp sink at 45F. CDI; more ice added to product. Observed spring mix and cut lettuce on ice at sushi station at 53F. CDI: products were submerged more inside ice.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pork, cooked fish, and eggs inside WIC without date mark that was made yesterday. CDI: products were properly date marked. Observed cooked products on tray for ramen and dumplings inside 2-dr low boy not date marked that were made yesterday. CDI: products were properly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked beef inside WIC dated 9/18/21 that had expired past 7 days. CDI: product was discarded. Compliance visit will be made to check progress/improvement of date marking in 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two buckets of pickled ginger stored directly on the floor at sushi area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some kitchen employees handling food without hair restraints.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice spoon stored inside room temperature water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to remove build-up on shelving inside walk-in cooler, outside of dry good containers, and outside of 2-dr freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone, keys, and wallet stored on shelf next to clean dishes.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on shelf above food in WIC. Some of the drinks were open. CDI-PIC moved employee food. EHS instructed employee to keep food on bottom shelf or to put into a labeled container to avoid mixup and spillage onto foods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of potato salad that were not date marked. Potato salad was cooked yesterday. CDI-food was properly dated. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage cooling in a container with a strainer of ice on top. Observed lettuce cooling in cold water at room temperature. Observed a bowl of spinach that was cooling at room temperature. CDI-cabbage and lettuce were moved to another container and ice was added to get the food rapidly cooled down. Food was prepped before EHS arrival. Spinach was taken to the WIC to cool. Observed seafood salad in the sushi section that was cooling in a container with a closed lid. CDI-lid was removed from the salad and was allowed to cool. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trashcan blocking the handsink. CDI-trashcan was moved from in front of sink. Observed an employee use the handsink to fill up a pitcher. CDI-water was poured out. PIC and employee instructed to only use handsinks for handwashing and nothing else.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of squid that were not date marked. PIC stated that the squid was prepped yesterday. CDI-food was properly dated.

7-102.11 Common Name-Working Containers - PF Observed a working bottle of dish liquid that was not labeled. CDI-a label was put on the bottle. Explained to PIC that all working bottles of toxic materials must be labled with common name.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in a container with a strainer of ice on top. Observed a tray of spinach cooling in an ice bath that did not have enough ice in it to properly cool the spinach. CDI-the strainer of ice was removed from the lettuce and ice was placed into the lettuce to allow it to rapidly cool. More ice was added to the ice bath for the spinach.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working bottle of oil and a sauce that were not labeled.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning of facility needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on high shelf. Keep on lower shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods recorded out of temp. Food was left out at room temp. CDI- Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pork, chooked shrimp not dated. DATE ALL TCS FOODS. REPEAT

3-501.13 Use approved thawing methods. Salmon thawing at room temp.

4-602.13 Nonfood Contact Surfaces - C Interior of microwave in need of cleaning.

2-301.15 Only wash hands in handwashing sink. -P Chef washed hands in prep sink. CDI- Instructed to wash hands in handsink. Do not wash hands in prep sinks, only handsinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored above spring rolls. CDI- Storage order rearranged.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Rice noodles and milk not dated. CDI- Dated. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bleach sanitizer not labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink not stroed in a way to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F (see chart). Could not determine source of temp. abuse. CDI- Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two cut cabbage heads with no date recorded. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Incorrect cooling of cooked shrimp in reach in, tightly wrapped. CDI- Moved to Freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some bottles unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Some wet cloths stored on tables.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop for rice stored in with handle toucing food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of some items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife was stored with food debris on blade. CDI- Taken to sink. REPEAT.

3-501.13 Use approved thawing methods. Fish thawing in sitting water. Use approved thawing methods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife soiled with food debris. REPEAT. CDI- Taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shrimp, tofu, egg yolk recorded above 41F (see chart). CDI- Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One soap bottle not labeled. CDI- Labeled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in microwave observed at 73F. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Product recorded between 42-45F (see chart). CDI- Discarded

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Cut cabbage not dated. CDI- Discarded.

3-501.13 Use approved thawing methods. Fish thawing in sitting water in prep sink. CDI- Water turned on

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. NFCS areas in need of cleaning.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal tablet stored on back shelf.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. One personal drink stored on table.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Sink blocked by cart. CDI- Cart moved. Keep access to sink clear.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some black residue on interior ice machine wall.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Spoon handle stored in mixed seafood stored with handle in product. Keep handle out of products.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulb in reach in freezer not shatter proof. CDI- Removed.

2-301.15 Only wash hands in handwashing sink.-PF Observed an employee rinse off hands in a prep. sink. CDI- discussion with PIC about where to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed an employee rinsing hands off without using soap. CDI- discussion with PIC about proper handwashing technique.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS food items cold holding above 45F in a flip top cooler. CDI- products were discarded. VR required to ensure unit is functioning properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in-between the fryer and oven and on the stove top.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the swing door leading to the sushi prep. area, underneath cook line equipment, and on the floor around the water heater and ice machine.

2-301.14 When to Wash - P - Observed food employee touch their face but not wash hands. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 knives, a pot and several container lids stored as clean but soiled. CDI, items relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sea urchin at sushi display case at 51 degrees F. CDI, operator voluntarily discarded sea urchin.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce recently prepared according to PIC and cooling in deep covered container in walk in unit. CDI, operator voluntarily discarded lettuce.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed some equipment that was clean stored in soiled area below prep table.

4-202.16 Nonfood-Contact Surfaces - C - non food contact surfaces exposed to splash or spillage shall be constructed of smooth, non absorb ant and easily cleanable material. Observed wax paper and mat located around hand washing sink behind front counter. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed plastic strainer with rack. CDI, operator removed item from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some lights not functioning on ceiling at dry storage area and low lighting.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil accumulating on floor of back kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed crack in corner of men's restroom. Seal gap to prevent pest harborage and facilitate cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf - Observed employee touch cut lettuce with their bare hands. CDI, operator voluntarily discarded lettuce.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- PIC provided invoice from True World for Sea Urchin Roe with no parasite destruction documentation available. Item offered raw on sushi bar and identified on menu with consumer advisory. cdi, PIC provided parasite destruction letter from supplier while on-site.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw beef with commercial packaging open stored with ready to eat food in tall reach in freezer. Observed sushi fish stored over pre-cooked egg in low prep refrigerator at sushi bar. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed black soil residue accumulating in ice machine. Repeat. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some knives, bowls, lids from pots and vegetable peeler stored as clean but soiled with food residues. CDI, items relocated for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed package of cooked pork, open container of milk and cooked noodle not date marked in walk in unit and prep refrigerator.CDI, foods voluntarily discarded by PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Observed cutting board and cutting board mat placed on top of soy sauce container that had some food residues and soil.

Observed 1 wet wiping cloths stored next to vegetable at prep station.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed absorbent wooden chopsticks being used as multiuse utensils in kitchen. CDI, items removed and proper utensils discussed with PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low prep refrigerator gasket accumulating soil and soil on top of knife utensil holsters where clean knives were stored.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store unwashed produce separate from other ready to eat foods. Observed some lemons and other unwashed produce stored over ready to eat foods in walk in unit. CDI by instruction to relocate for proper storage. Improvement made since previous inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine accumulating black soil residue. CDI by instruction.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed working container of flour and bread crumbs not labeled by common name of food as required.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a split gasket on door of reach in freezer. Observed low lighting in kitchen. 4-501.12 Cutting Surfaces - C - Observed 1 cutting board with heavy scratches / scoring. Replace or resurface.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some soil buildup on floors of kitchen, near dish machine, below and behind some equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. Repeat.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf - Observed sushi chef handle garnish with their bare hands. CDI by instruction.

3-201.11 Use food from approved sources only. - Observed labeling not in english for food spice located in facility. CDI, operator voluntarily discarded spice. Ensure all foods from approved source.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish stored with bean sprouts in low reach in prep unit in kitchen. Observed raw fish stored over ready to eat foods in low reach in refrigerator at sushi area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed several container lids and a bowl stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce stored in water at 49 degrees F. CDI by instruction. Time as a public health control discussed with PIC.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed some non ANSI / NSF absorbant wooden lids. Lids were not smooth and easily cleanable. CDI, operator removed lids from use. 4-205.10 Food Equipment, Certification and Classification - C - Observed non NSF / ANSI Taji tea machine and operator not able to determine it met requirements for commercial use.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil inside gasket in reach in refrigerator. Ensure hard to reach areas of food equipment cleaned. Observed some soil residues between cooking equipment and corner of floor near water heater in storage area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. At least one certified PIC on site at all times shall be an Ansi accredited certified food protection manager. Observed no certified PIC on-site during inspection. Repeat.

2-301.12 Cleaning Procedure - P - Use proper methods to wash hands. Observed a food employee turn faucet off with their bare hands after washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed container of raw squid stored in contact with container of soy sauce in walk in cooler. Observed packages of raw fish with commercial packaging open stored over ready to eat foods in tall reach in freezer. CDI, foods relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - TCS foods shall be hot held at 135 degrees F and above. Observed soup hot held at 117 degrees F. CDI, soup reheated to required temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed breading station at fryer with flour mixture at 71 degrees F. CDI, time as a public health control discussed with PIC as option.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a container of potatoes salad with a date of preparation of 2/18 but operator stated was prepared today. CDI, potatoe salad voluntarily discarded by PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Observed containers of soy sauce with food debris used as prep table with cutting board located on top of.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored next to clean equipment on storage rack. Observed absorbent single-service towel located underneath cutting board at sushi prep area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Store clean equipment in a clean, dry location. Observed clean equipment stored in container collecting food debris and soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 2 some ceiling lights out in back storage area near exit door and low lighting provided.4-202.11 Food-Contact Surfaces-Cleanability - PF - Food contact surfaces shall be free from heavy cracks, crevices and be smooth and easily cleanable. Observed large bowl with deterioration on finish. CDI, equipment removed from use 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards. Observed tea machine not ANSI or NSF listed and intended for "household use only".

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soil and food debris accumulating in hard to reach areas in corners of kitchen, on floors near back exit door, on floors near ice machine and between cooking equipment. Repeat.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed 1 container of raw squid stored over ready to eat soy sauce in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tofu overstacked in flip top prep unit and lettuce held on ice above 45 degrees F. CDI, operator relocated foods to rapidly cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked egg in packaging not date marked and over 24 hours at sushi area according to operator. CDI, egg voluntarily discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of flour and dry ingredients not labeled at food prep area. Label with common name of food.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed some utensil handles in contact with containers of food in kitchen. Ensure handle is out of food.

4-202.11 Food-Contact Surfaces-Cleanability - PF- Food contact surfaces shall be free from heavy cracks, chipping, etc. Observed metal container with food but container had crack. CDI, bowl voluntarily discarded by PIC.4-101.11 Characteristics-Materials for Construction and Repair - P - Materials used on construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors and taste to food and shall be safe, durable, corrosion resistant and nonabsorbant. Observed absorbent wood , non NSF ANSI, stick utensils being used as utensils in kitchen. CDI.4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty shelving in walk in cooler. Professionally resurface or replace. Do not spray paint.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed clean drain board accumulating soil residues.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damage to dumpster lid and some boxes stored around dumpster. Replace dumpster and ensure that pest harborage is prevented. Improvement made since previous inspection.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some soil and debris accumulating in hard to reac|h areas in corners of kitchen and on floor near ice machine as well as between cooking equipment.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing and be easily accessible for employee use. Observed clean bowls stored in front of handwashing sink behind sushi bar. CDI, equipment relocated.

to 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed employee wash and rinse but not properly sanitize equipment when washing equipment. CDI by instruction.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 1 container of milk not date marked in reach in refrigerator. CDI by instruction. Improvement made since last inspection.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Ensure consumer advisory is complete on all menus. Observed take out menu, including "Nats Roll" not identified with asterisk for undercooked fish. CDI, ensure all required raw or undercooked animal foods are properly identified on takeout menu by next inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed clean bowls being wet stacked in kitchen. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean bowls stored in handwashing sink

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C - Observed handwashing sink in restroom with gap between wall and equipment and in need of caulking or resealing. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 ceiling lights out near rear exit door.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some containers lids accumulating debris and soil in walk in cooler. Observed low storage shelf at prep table in kitchen accumulating soil residues.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lids and doors left open and some trash accumulating around dumpster. 5-501.17 Provide a covered waste bin in female restrooms. Observed trash can uncovered in womens restroom.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee turn off facet with their bare hands after handwashing behind sushi bar. CDI by instruction.

3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed food employee prepare cauliflower with their bare hands and place food in flip top prep unit. Food employee stated that this food was going to be cooked. CDI by instruction, operator relocated food to initiate cooking process.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- Handwashing sinks shall be easily accessible for employee use. Observed clean containers stored at handwashing sink behind sushi bar. CDI, containers relocated.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish over boiled egg in low reach in unit. ready to eat foods stored with raw meat in walk in cooler. CDI foods relocated. Repeat. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Unwashed produce shall be separated from ready to eat foods. Observed unwashed cabbage stored over ready to eat foods in walk in cooler. CDI by instruction.

l4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed knives stored as clean in holster but soiled with food debris. CDI, knives relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut lettuce cold held at sushi bar at 63 degrees F and food employee stated that they hold it out for lunch. CDI, lettuce relocated to walk in cooler to rapidly cool. Time as a Public Health Control discussed with PIC. Repeat. Observed rice sitting on prep table at 53 degrees F. CDI, rice voluntarily discarded by operator.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed rice date marked with the wrong month in walk in cooler and package of turkey and ham not date marked as well as several containers of cooked pork and cooked beef not date marked in walk in cooler. CDI, foods voluntarily discarded by PIC.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloths stored on counter surfaces throughout kitchen and on counter near dining area. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in water below 135 degrees F at 3 compartment sink.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth, nonabsorbant, easily cleanable and free of breaks or cracks. Observed iced tea urn with heavy cracks and with tape covering cracks on lid. CDI, operator removed equipment from use. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Saki preparation unit as well as a vegetable slicer not NSF /ANSI certified. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on low reach in refrigerator. Repeat. Observed rust developing in shelving of same unit at sushi bar.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use and be only used for handwashing. Observed a trash can stored in front of handwashing sink in kitchen and observed a food employee wash hands at adjacent sink located next to dish machine. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over cooked egg in low reach in refrigerator behind sushi bar. Observed raw eggs stored over ready to eat foods in walk in cooler. CDI, operator relocated foods for proper storage. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Cold held foods shall be cold held at 45 degrees F and below. Observed cut lettuce cold held at 64 degrees F. Operator stated that they place the food out and then discard in afternoon. CDI by instruction, time as a public health control discussed with PIC.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Provide consumer advisory on to-go menu and identify all sushami items. Observed some items missing or not idenfied with asterisk, including but not limited to, the Dodger Roll and Braves Roll. Provide required consumer advisory that idenfies all items by next inspection.

4-204-112 Temperature Measuring Devices-Functionality - PF - Ensure a functional temperature measuring device to measure ambient air temperature in hot hold or cold hold equipment used to store TCS foods. Observed temperature measuring device on low reach in refrigerator in kitchen not functioning.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed a wet wiping cloth stored on table in kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean bowls stored at handwashing sink behind sushi bar.

4-402.12 Fixed Equipment, Elevation or Sealing - C - Observed several handwashing sinks not sealed to wall in restrooms and kitchen. Repeat. Observed non-NSF listed rice cutter behind sushi bar and in kitchen as well as non nsf Saki unit. Ensure all equipment meets ANSI / NSF commercial standards. 4-205.10 Food Equipment, Certification and Classification - C - repeat. Observed a torn gasket on low reach in refrigerator.

4-602.13 Nonfood Contact Surfaces - C- Nonfood contact surfaces shall be free from an accumulation of soil. Obsderved debris accumualting in reach in gasket doors and grease residues between grill and other cooking equipment.

5-501.15 Outside Receptacles - C - Waste handling units for refuse shall be installed so accumulation of debris and rodent attraction harborage is prevented. Observed trash and garbage stored outside of dumpster with container lids left open.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Observed no certified PIC on site during inspection. CDI by instruction. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn faucet off with bare hands. CDI by instruction.

Store raw foods so that cross contamination is prevented. Observed raw chicken removed from commercial packaging and stored over raw beef in reach in freezer. Observed raw fish stored over lettuce in low reach in refrigerator behind sushi bar. Observed raw fish removed from commercial packaging and stored over pre-cooked foods in reach in refrigerator. Repeat.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer avaialable. Verification required by 8/31

Store foods 6 inches from the ground. Observed 1 bag of bread crumbs stored on ground. CDI, operator relocated food.

Employees shall not wear any jewelry on wrists or fingers except a plain wedding band. Observed sushi operator wearing wrist bands.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C - Seal behind equipment not easily moveable or space 6 inches from the wall. Observed handwashing sinks in need of sealing / caulking in restrooms and in kitchen. Observed a sink not sealed or spaced 6 inches near dish machine. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards. Observed non NSF / ANSI rice cooker on storage rack.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phones, wallet, stored on shelf next to clean equipment. Observed employee food stored over customer food.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Current PIC is a certified food handler but no manager on site had an ANSI accredited certified food protection manager certification. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw animal fish removed from commercial packaging and stored over ice cream and cooked foods in reach -in freezers. CDI, operator relocated foods for proper storage. Repeat.

l4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed ice machine starting to accumulate some black mold residue in ice machine. CDI, clean.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed beef placed in walk in unit to cool overnight in a tightly covered container at 6pm . Food was at 49 degrees F at 11am during inspection. CDI, operator voluntarily discarded beef.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed cut lettuce near sushi station at 67 degrees F. CDI, operator relocated lettuce to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a container of cooked squid, and cooked carrot dish not date marked in walk in cooler. Observed a container of cooked fish with a date of preparation of 7/20. CDI, operator voluntarily discarded foods. Operator stated several food items were prepared the day before. Consistantly date mark required foods.

3-501.19 Time as a Public Health Control - P,PF - Implement time as a public health control. Observed PIC sushi chef using time as a public health control and identifying time on a log. Observed no written procedures on site for process. Time as a public health control discussed with PIC and handout provided. Verification return to ensure that Time as a Public Health Control is being effectively implemented.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory on sushi takout menu in very small font and hard to read. Ensure that consumer advisory is legible and in 11 point font. Observed no consumer advisory on sushi items on lunch menu.

7-201.11 Store toxic materials to avoid contamination. -P - Observed several spray bottles of toxic cleaners located over clean equipment in facility. CDI, toxic substances relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed beef cooling in container from night before in a tightly covered pan. CDI, operator voluntarily discarded beef.

Protect food from contamination sources not specifically noted by code. Observed food employee handling shrimp in 3 compartment sink near soiled dishes. Separate process and ensure to clean and sanitii 3 compartment sink prior to being used as a food preparation sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep tables throughout kitchen.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in water at room temperature.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several clean cloths stored on soiled areas and racks in kitchen and storage space. 4-803.11 Storage of Soiled Linens - C - Observed several soiled linen cloths stored on prep tables.

Clean warewashing sink as often as necessary to keep them clean. Observed drainboards of 3 compartment sink accumulating soil. Clean;.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a lot of food debris, grease and soil accumulating in between cooking equipment in kitchen and on bottom of flip top prep coolers, in fryer equipment and on shelving. Clean. Repeat.

Floors, walls, and ceilings shall be cleaned as often as necessary to keep them clean. Observed heavy accumulation of food debris and soil in hard to reach areas of kitchen, including under racks and behind storage racks near ice machine.Observed ceiling accumulating soil. Clean. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over pickled bamboo in the walk in cooler. CDI- storage rearranged.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of potato salad made on 3/28 without a datemark. CDI- datemark added.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility did not have a written procedural document explaining how they keep their sushi rice on TPHC. CDI- document provided today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled chemical spray bottles. CDI- labels were added. 7-201.11 Store toxic materials to avoid contamination. -P Observed two bottles of hairspray stored over employee dishware in the kitchen on a clean equipment storage rack. CDI- hairspray bottles were relocated to a chemical storage shelf.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickled ginger and soy sauce containers stored on the floor near the 3 compartment sink and below a sushi cold holding case.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed an ice scoop with the handle stored in the ice.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use' KitchenAid food processor on site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup on the stove top in-between the burners and on the side of the stove between the stove and the fryers. Observed soiled gaskets on several pieces of cold holding equipment.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on the waste receptacle in the women's restroom.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on the ceiling tiles above a food preparation table near the stove, debris on the floor behind the stove and fryers, and debris on the floor near the ice machine and hot water heater. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling baseboard in the dry storage walkway.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC to have expired certification.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle dirty dishes then handle clean dishes without washing hands. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee change gloves without washing hands. REPEAT Education given to employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw chicken stored over top of cooked meat in walk in cooler. PIC moved.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray deoderizor and vitamins on shelf above clean dishes. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled bottle of sanitizer.

General Comment- 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives stored in between prep table and wall. Do not store knives here as this is not a easily cleanable location. Store in knife rack or on clean dry surface.

General Comment- 4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in freezer in back storage area.

General Comment- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of freezer with food debris.

General Comment- Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some wall damage in hallway storage area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no one with food safety certification during time of inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.15 Only wash hands in handwashing sink.-PF Observed employee washing hands in prep sink by rinsing only, also observed employee doing numerous activities including checking in food order then going back to prepare foods without washing hands or putting on gloves. Observed cook putting on gloves without washing hands and waitress dishing out rice into customer bowls after bringing back dirty dishes without washing hands. Instructed all employees when and where to wash hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee putting tempura shrimp and fried vegetables onto plates with bare hands. Instructed employee about not touching ready to eat foods with bare hands and foods were discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and service rolling cart in way of hand sink upon arrival. These items were placed back due to limited space numerous times making the hand sink not accessible to employees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tempura shrimp and fried vegetables on draining rack (from fryer) upon entering kitchen at 104F degrees. Shrimp and vegetables discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pooled eggs used for batter sitting on counter top at 68F degrees. Eggs discarded.

General Comment- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous items in walk in cooler cooked and cooled with no date marking.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of deodorizer stored on shelf above customer multi use plates and utensils.

Protect food from contamination sources not specifically noted by code. Observed plated foods stored on counter directly beside preperation sink where dumping and rinsing occured without splash guards and splash all around on counter top. Provide splash guards to protect foods or store plated foods in a separate area while additional menu items are still being prepared. Observed cut and preped foods on the drain board of the 3-compartment sink with dirty dishes in two compartments of the 3-compartment sink. Ensure that the 3-compartment sink is not used for food storage and dish washing at the same time.

General Comment- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths used under cutting boards throughout.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored directly behind hand sink in sushi area (touching the faucets) with splash and debris. Also observed some clean dishes and some dirty dishes on the drain board of the preperation sink above dish machine co-mingled.

General Comment- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several small residential rice cookers and warmers.

General Comment- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in bottoms of coolers and in gaskets.

General Comment- Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage near the ice machine and under front sushi counter.

2-401.11 Eating, Drinking, or Using Tobacco; Properly store employee drinks; Observed employees coffee stored on prep surface with and above food contact surfaces. Drink discarded.

. -2-301.14 When to Wash;2-301.12 Cleaning Procedure; Properly wash hands; Observed employees going from touching dirty dishes and performing food prep without washing hands; CDI employees given directive and education on hand washing.

3-301.11 Preventing Contamination from Hands; Do not touch RTE food products with bare hands to prevent contamination; Observed employees touching RTE food products with there bare hands; CDI products discarded and staff educated on no bare hand contact information.

5-205.11 Using a Handwashing Sink-Operation and Maintenance; Ensure that all hand sinks are accessible; Observed only hand sink in kitchen area blocked by dirty dish cart and a collander full of trash stored inside hand sink making sink not accessible. CDI all items removed from sink and sink was made accessible.

3-501.13 Thawing; Thaw using approved methods; Observed frozen fish thawing in standing water in prep sink. (use running cool water, heat or refrigeration to thaw)

3-304.12 In-Use Utensils, Between-Use Storage; Properly store utensils between use; Observed numerous knives stored between wall and prep table on dirty surfaces.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed surfaces of all cooking equipment collecting debris in need of cleaning; Observed shelving throughout establishment collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability; keep floors, walls and ceiling clean; Observed flooring underneath all cooking equipment collecting heavy food debris in need of cleaning.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. One employee asked about required health policy. Employee advised of not being allowed to work if ill, but was not able to advise of required reportable illness. CDI- verbal correction and advisement of illnesses. Operator Bunta Kondo advised of need to train/ advise all existing and new employees of employee health policy. Additional copy of example health policy provided (copy in English provided as version translated in Japanese is not currently available).

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwashing sink blocked with cart. CDI- verbal correction, cart relocated. Operator was advised that handwashing sink must be kept available at all time to allow handwashing without the need to move and then relocate items that are stored in front of them.

3-501.14 Cooling - P. Two large packages of rice wrapped in plastic being cooled in the walk in cooler. Operator advised rice has been in the cooler for at least 12 hours. Rice is not at 45F or below within the required time frame for cooling. CDI- Operator voluntarily discarded rice. Discussed options for rapid cooling of food items.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Cooked items in walk in cooler and prep coolers; including rice, cut lettuce, cooked noodles are not marked per the rule. Per operator statement, no cooked or ready to eat food items are held more than 4 days. CDI- operator advised of requirement for marking per rule requirement. Duplicate handout provided.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Operator has now corrected menus to include a completed consumer advisory, however font is smaller than 11 point font requirement. Size requirement provided for further directive after facility's previous inspection. CDI- verbal education and correction as to 11 point font required.

3-501.15 Cooling Methods - P- Rice tightly wrapped during cooling, cooked seaweed tightly covered during cooling. CDI- methods corrected

3-304.12 In-Use Utensils, Between-Use Storage - C. Scoops for rice being stored in room temperature water. CDI- verbal correction, storage corrected.

4-101.19 Nonfood-Contact Surfaces - C. Large HVAC vent at cook line is rusted. Replace/ resurface vent.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Cleaning of sides of equipment, filters, HVAC vents, and shelving at prep area/ utensil storage area is needed.